4-6 small lobster (can substitute chicken or Shrimp)
2 Tbsp of Butter
2 Tsp garlic chopped
1/2 cup white wine
1/2 cup Blue Agave Tequila
1 cup Chopped tomatoes (can use can of whole tomatoes- organic, GMO free)
1/4 cup limes (cut in wedges and peel)
1/4 cup of heavy cream
1 Tbsp butter
3 Tbsp chopped Cilantro
Salt and pepper to season
Boil Lobster in water for 6-8 in and rinse under cool water and remove shells and chop in bite size pieces. Melt Butter in frying pan add garlic and lobster and sauté for 2-3 min turning. Add white wine and reduce until dry. Add Tequila slowly and reduce – be careful it may flame. Add tomatoes and limes and toss. Add cream and cook low heat for 3 min until sauce forms. Stir in butter and Cilantro, season with salt and pepper.
Couscous (Rice-Quinoa- or Angel Hair pasta may also be used)
1/4 cup finely chopped onion
1 cup Couscous
1 cup broth or water
1/2 cup of chopped tomatoes chop in food processor or use juice from can of whole tomatoes)
1/4 tsp Cumin
1/4 cup chopped Cilantro
salt and pepper for taste
Melt Butter and brown onions. Add broth or water and couscous and boil. Shut off heat cover and set aside for 5 minutes fluff with fork. Add tomatoes Cumin and Cilantro. stir well and season with salt and pepper.
Serve Lobster over Couscous and garnish with fresh Cilantro leaves.